Slice tenderloin in half lengthwise, then 1/4-inch-thick slices; place in self-sealing bag, add dressing, seal bag and marinate an hour in refrigerator. For dressing, in small bowl stir together mayonnaise, lemon juice, Worcestershire and hot pepper sauce; set aside. Heat oil in large skillet over high heat. Drain marinade from pork, discarding marinade. Stir-fry pork 3-4 minutes, until lightly browned. In large serving bowl toss together pork, romaine, reserved dressing, croutons and Parmesan. Season to taste with pepper and serve with hot French bread.
Serves 4. |
